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Fancy a healthy, colourful and really tasty meal?
Our Quinoa bowl with roasted vegetables is the perfect everyday hero for your kitchen! Crispy baked sweet potatoes, courgettes and peppers meet fluffy quinoa and a fresh lemon and tahini dressing that adds plenty of flavour.
The dish not only scores points for its ease of preparation, but also provides you with an extra portion of healthy nutrients - ideal for a balanced diet. Whether as a light lunch or a filling dinner: This bowl can be wonderfully varied to suit your mood.
The best thing? The quinoa bowl is not only vegetarian, but can also be easily prepared vegan. Be inspired by the variety of flavours and enjoy a bowl of happiness - fresh, healthy and incredibly tasty!
Preheat the oven to 200 °C (top/bottom heat).
Peel the sweet potato and cut into cubes. Cut the courgette, pepper, aubergine and red onion into bite-sized pieces. Halve the cherry tomatoes. Spread the vegetables on a baking tray. Season with olive oil, paprika powder, oregano, salt and pepper. Mix everything well and roast in the oven for approx. 30 minutes, turning occasionally.
While the vegetables are in the oven, cook the quinoa in lightly salted water according to the packet instructions (approx. 15-20 minutes).
To make the dressing, mix the tahini, lemon juice, chopped garlic, maple syrup, salt and pepper in a bowl. Add enough water to achieve a creamy consistency.
Cut the avocado into slices. Once the vegetables are ready, divide the quinoa into bowls, arrange the roasted vegetables on top, garnish with avocado, fresh parsley or coriander and drizzle with the tahini dressing.
